Potato Orchestra

Orchestra potato — a table variety of medium-early maturity, developed in the Netherlands. The maturity period is 65 to 80 days. Tubers have a round shape with surface eyes, weighing 100 to 152 grams each. The skin is smooth and yellow, and the flesh is light yellow. Starch content ranges from 14.4% to 16.8%, defining its culinary type AB, making it ideal for salads, soups, and frying.

The plants of the Orchestra variety are low, intermediate, semi-erect, with dark green leaves of medium to large size. Each plant produces 9 to 12 large tubers. Under favorable conditions and good care, yield can reach 189 to 344 centners per hectare, with a maximum registered yield of 361 centners. The optimal planting scheme is 60 by 35 centimeters.

The variety exhibits high resistance to potato cancer pathogen and golden potato cyst nematode, as well as moderate resistance to leaf curl virus. However, Orchestra potato is susceptible to late blight of foliage and tubers. Tubers have a storage capacity of about 94%, ensuring good long-term storage and preservation of quality.